about the harvest: Date of Harvest: February - 11 March 2017Type of Harvest: Hand harvest.

in the cellar : After being lightly crushed the grapes were allowed skin contact for 8-12 hours after which the free run and pressed juices were separated. The free run juice was cold fermented at 12 - 15°C. The juice was inoculated with a selected yeast culture and fermented in stainless steel tanks. Reductive winemaking techniques were used to ensure minimal contact with oxygen, thus preserving the fruit character. The wine underwent lees contact for 3 months for added complexity and mouth feel. A small percentage of Viognier was blended into the wine for added complexity and mouthfeel. Natural grape concentrate was added to the wine for some residual sugar l. A light fining and stabilization was done on the wine prior to bottling.